SMOKIN CHICKEN BURGER

By SAEGERMA

Ingredients

• 6 TABLSPOONS SOFT BUTTER
• 1 LB CHOPPED WHITE MUSHROOMS
• SALT PEPPER
• 3/4 LB GROUND CHICKEN
• 6 SLICES BACON CUT IN HALF
• 2 ONIONS THINLY SLICED
• 1 CUP CHICKEN BROTH
• 1 CUP RED WINE
• 1 TBL TOMATO PASTE
• 4 ROLLS

Preparation

Step 1

MELT 3 TBL BUUTER IN LARGE FRY PAN OVER MED HEAT ADD MUSHROOMS AND COOK UNTIL SOFTENED ABOUT 8 TO 10 MINUTES SEASON WITH SALT & PEPPER TRANSFER TO A BOWL ADD GROUND CHICKEN 3/4 TEAS SALT AND 1/4 TEAS PEPPER SHAPE INTO 4 PATTIES COOK BACON OVER MED HEAT UNTIL CRISP DRAIN RESERVING 2 TBL DRIPPINGS ADD ONIONS AND COOK OVER MED HEAT UNTIL SOFTENED & BROWNED ABOUT 10 MIN IN A SMALL SAUCEPAN BRIG CHICKEN BROTH WINE AND TOMATO PASTE TO BOIL AND COOK UNTIL REDUCED TO ABOUT 1/2 CUP ABOUT 8 MIN PREHEAT BROILER IN A LARGE SAUCEPAN MELT 1 TBL BUTTER OVER MED HEAT ADD THE PATTIES AND COOK TURNING ONCE FOR 12 MINUTES BROIL ROLLS WITH BUTTER UNTIL GOLDEN PLACE PATTY ON ROLL TOP WITHY ONIONS WINE SAUCE AND BACON